Cited by 433Food Nutrient Composition and Product DevelopmentAnimal Nutrition and PhysiologyMuscle metabolism and nutrition

The DOI matches its Crossref record; 21 of the 21 references it cites were found in a registry or an index.

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

Open access

Rutherfurd, Shane M, Fanning, Aaron C, Miller, Bruce J, Moughan, Paul J·2015·The Journal of Nutrition

DOI 10.3945/jn.114.195438

Open this paper in CoChat — free account Open PDF

Abstract

Background The FAO has recommended replacing the protein digestibility-corrected amino acid score (PDCAAS) with the digestible indispensable amino acid score (DIAAS).Objective The objective of this study was to compare aspects underlying the calculation of the DIAAS and PDCAAS, including 1) fecal digestibility vs. ileal digestibility, 2) using a single nitrogen digestibility value for all amino acids, and 3) the effect of truncation. Truncated PDCAAS and untruncated DIAAS values calculated as formally defined were also compared and DIAAS data presented for 14 dietary protein sources.Methods Semisynthetic wheat starch-based diets were formulated to contain the test protein (as consumed by humans) source (whey- and soy-protein isolates, milk-, whey-, rice- and pea- protein concentrates, cooked kidney beans, roasted peanuts, cooked peas, corn-based breakfast cereal, cooked rice, cooked rolled oats, and wheat bran) as the sole nitrogen source and with an indigestible marker (titanium dioxide). Growing male rats (∼250 g bodyweight) were given a basal casein-based diet from day 1 to day 7 and then allocated (n = 6) to the test diets for day 8 to day 14 before ileal digesta were collected after the rats were killed. Total feces were collected from day 11 to day 14.Results True fecal nitrogen digestibility was different (P < 0.05; 10% difference on average) from true ileal nitrogen digestibility for 11 of the 14 protein sources. True ileal nitrogen digestibility was different (P < 0.05) from true ileal amino acid digestibility for almost half of the indispensable and conditionally indispensable amino acids (differences ranged from 0.9% to 400%). DIAAS values ranged from 0.01 for a corn-based cereal to 1.18 for milk protein concentrate.Conclusion Untruncated PDCAAS values were generally higher than a DIAAS values, especially for the poorer quality proteins; therefore, the reported differences in the scores are of potential practical importance for populations in which dietary protein intake may be marginal.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.3945/jn.114.195438

Cites

21 of 21 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Determination of titanium dioxide added as an inert marker in chicken digestibility studies
Short, F., Gorton, P., Wiseman, J., & Boorman, K. N. (1996) · Animal Feed Science and Technology · doi:10.1016/0377-8401(95)00916-7 · Cited by 1,143
The Protein Digestibility–Corrected Amino Acid Score
Schaafsma, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.7.1865s · Cited by 537 · cited 2×
“Second, protein digestibility values (based on the digestibility of nitrogen) are less accurate than amino acid digestibility values (based on the digestibility of individual amino acids) for describing protein quality because they do not reflect the digestibility of amino acids individually (4, 5).”
BackgroundMethod
Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man
Rowan, A. M., Moughan, P. J., Wilson, M. N., Maher, K., & Tasman-Jones, C. (1994) · British Journal of Nutrition · doi:10.1079/bjn19940108 · Cited by 189
Self-citation
The Protein Digestibility-Corrected Amino Acid Score (PDCAAS)—A Concept for Describing Protein Quality in Foods and Food Ingredients: A Critical Review
Schaafsma, G. (2005) · Journal of AOAC International · doi:10.1093/jaoac/88.3.988 · Cited by 166
Nitrogen and Amino Acid Requirements: The Massachusetts Institute of Technology Amino Acid Requirement Pattern
Young, V. R., & Borgonha, S. (2000) · Journal of Nutrition · doi:10.1093/jn/130.7.1841s · Cited by 156
Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements
Gaudichon, C., Bos, C., Morens, C., Petzke, K. J., Mariotti, F., Everwand, J., Benamouzig, R., Daré, S., Tomé, D., & Metges, C. C. (2002) · Gastroenterology · doi:10.1053/gast.2002.34233 · Cited by 148
A New Method for Determining Digestible Reactive Lysine in Foods
Moughan, P. J., & Rutherfurd, S. M. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950032j · Cited by 146
Self-citation
Amino acid availability: aspects of chemical analysis and bioassay methodology
Moughan, P. J. (2003) · Nutrition Research Reviews · doi:10.1079/nrr200365 · Cited by 145
Self-citation
Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats
Gilani, G. S., & Sepehr, E. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.1.220 · Cited by 135
Quantifying the Digestibility of Dietary Protein
Hodgkinson, S. M., & Darragh, A. J. (2000) · Journal of Nutrition · doi:10.1093/jn/130.7.1850s · Cited by 111

Show all 21 references

Research works printed but not linked: 1

Fenwick, 1995, Protein quality measurement by the PDCAAS technique, Int Dairy Fed Nutr Newslett, 4, 40

Sorted by citations

Items 201–300 of 432

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility
Zhang, Y. Y., Stockmann, R., Ng, K., & Ajlouni, S. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c05796 · Cited by 18
Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs
Bindari, Y. R., Lærke, H. N., & Nørgaard, J. V. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8697 · Cited by 18
Nutrient and bioactive compounds composition of the leaves and stems of Pandiaka heudelotii: A wild vegetable
Ikewuchi, J. C., Ikewuchi, C. C., & Ifeanacho, M. O. (2019) · Heliyon · doi:10.1016/j.heliyon.2019.e01501 · Cited by 18
Effect of different bariatric surgeries on dietary protein bioavailability in rats
Tessier, R., Ribeiro‐Parenti, L., Bruneau, O., Khodorova, N., Cavin, J., Bado, A., Azzout‐Marniche, D., Calvez, J., Gall, M. L., & Gaudichon, C. (2019) · American Journal of Physiology-Gastrointestinal and Liver Physiology · doi:10.1152/ajpgi.00142.2019 · Cited by 18
Animal and plant-sourced nutrition: complementary not competitive
Smith, N. W., Fletcher, A. J., Hill, J. P., & McNabb, W. C. (2021) · Animal Production Science · doi:10.1071/an21235 · Cited by 22
The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?
Penhaligan, J., Poppitt, S. D., & Miles-Chan, J. L. (2022) · Nutrients · doi:10.3390/nu14020290 · Cited by 18
Mechanisms and applications of milk‐derived bioactive peptides in Food for Special Medical Purposes
Wang, L., Shao, X., Cheng, M. Y., Fan, X., Wang, C., Jiang, H., & Zhang, X. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15622 · Cited by 17
Proteins in Our Diet: Challenges in Feeding the Global Population
Nadathur, S., Wanasundara, J. P. D., Marinangeli, C. P. F., & Scanlin, L. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91652-3.00026-5 · Cited by 18
Plant-based diets in patients with chronic kidney disease
Wathanavasin, W., Kittiskulnam, P., & Johansen, K. L. (2024) · Asian Biomedicine · doi:10.2478/abm-2024-0002 · Cited by 23
Cereal proteins in the human diet: Reflecting on their contributions to daily protein intake
Marinangeli, C. P. F., Nosworthy, M. G., & Shoveller, A. (2024) · Journal of Cereal Science · doi:10.1016/j.jcs.2024.103908 · Cited by 19
Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review
Tang, J., Wichers, H. J., & Hettinga, K. A. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104528 · Cited by 17
Meals Containing Equivalent Total Protein from Foods Providing Complete, Complementary, or Incomplete Essential Amino Acid Profiles do not Differentially Affect 24-h Skeletal Muscle Protein Synthesis in Healthy, Middle-Aged Women
Arentson‐Lantz, E. J., Ruff, Z. V., Connolly, G., Albano, F. R., Kilroe, S. P., Wacher, A., Campbell, W. W., & Paddon‐Jones, D. (2024) · Journal of Nutrition · doi:10.1016/j.tjnut.2024.10.010 · Cited by 17
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties
Jaeger, A., Ahern, N., Sahin, A. W., Nyhan, L., Mes, J. J., van der Aa, C., Vrasidas, I., & Arendt, E. K. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103571 · Cited by 16
Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars
Banach, J. C., Clark, S., Metzger, L. E., & Lamsal, B. P. (2016) · Journal of Dairy Science · doi:10.3168/jds.2016-10995 · Cited by 16
Effect of Daily Exposure to an Isolated Soy Protein Supplement on Body Composition, Energy and Macronutrient Intake, Bone Formation Markers, and Lipid Profile in Children in Colombia
Mejía, W., Córdoba, D., Durán, P., Chacón, Y., & Rosselli, D. (2019) · Journal of Dietary Supplements · doi:10.1080/19390211.2017.1409851 · Cited by 12
Characteristics of Potential Protein Nutraceuticals of Plant Origin with Antioxidant Activity
Szerszunowicz, I., & Kłobukowski, J. (2020) · Molecules · doi:10.3390/molecules25071621 · Cited by 16
Use of the guanidination reaction for determining reactive lysine, bioavailable lysine and gut endogenous lysine
Rutherfurd, S. M. (2015) · Amino Acids · doi:10.1007/s00726-015-2007-0 · Cited by 17
Self-citation
WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion
Homer, S., Williams, R. P. W., Williams, A., & Logan, A. (2021) · Foods · doi:10.3390/foods10051066 · Cited by 15
Protein quality of a probiotic beverage enriched with pea and rice protein
Manus, J., Millette, M., Dridi, C., Salmieri, S., Aguilar‐Uscanga, B. R., & Lacroix, M. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15838 · Cited by 17
Apparent digestibility coefficients of proximate nutrients and essential amino acids from a single‐cell protein meal derived fromMethylobacterium extorquensfor pre‐smolt Atlantic salmon (Salmo salarL.)
Salze, G. P., & Tibbetts, S. M. (2021) · Aquaculture Research · doi:10.1111/are.15526 · Cited by 15
Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high‐protein nutrition bars
Banach, J. C., Clark, S., & Lamsal, B. P. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8632 · Cited by 15
Beyond the sum of parts: Exploring the combination of plant protein ingredients for enhanced nutritional quality and techno-functionality
Etzbach, L., Wohlt, D., Susianto, C., Dicke, F., Pflügner, P., Küllmer, F., Acır, I.-H., Gola, S., & Schweiggert‐Weisz, U. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145517 · Cited by 18
INFOGEST Quant: standardized in vitro determination of digestibility and DIAAS of dietary proteins based on the INFOGEST static digestion model
Egger, L., Blanco‐Doval, A., Sousa, R., Brügger, C., Binz, E., Brodkorb, A., Dupont, D., Recio, I., & Portmann, R. (2026) · Nature Protocols · doi:10.1038/s41596-025-01307-9 · Cited by 19
Nutritional, Functional, and Safety Aspects of Single‐Cell Protein Produced via Microbial Fermentation From Fruit‐Processing Waste: A Comprehensive Review
Ayele, G., Admassu, H., Mosisa, G., Desalegn, A., & Abeje, M. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70464 · Cited by 14
Making Food Aid Fit-for-Purpose in the 21st Century: A Review of Recent Initiatives Improving the Nutritional Quality of Foods Used in Emergency and Development Programming
Webb, P., Caiafa, K. R., Walton, S. M., & for the Food Aid Quality Review Group (2017) · Food and Nutrition Bulletin · doi:10.1177/0379572117726422 · Cited by 15
Pinto Bean Amino Acid Digestibility and Score in a Mexican Dish with Corn Tortilla and Guacamole, Evaluated in Adults Using a Dual-Tracer Isotopic Method
de la Barca, A. M. C., Martinez-Díaz, G., Ibarra-Pastrana, É. N., Devi, S., Kurpad, A. V., & Valencia, M. E. (2021) · Journal of Nutrition · doi:10.1093/jn/nxab216 · Cited by 14
Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars
Nosworthy, M. G., Huang, S., Franczyk, A. J., Arganosa, G. C., Warkentin, T. D., & House, J. D. (2021) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.1c00186 · Cited by 16
The role of food structure in gastric-emptying rate, absorption and metabolism
Mackie, A. R. (2023) · Proceedings of The Nutrition Society · doi:10.1017/s0029665123003609 · Cited by 15
Options for substantiating protein content claims for conventional foods
House, J. D., Brodkorb, A., Messina, M. J., Braun, M. M., & Krul, E. S. (2023) · Applied Physiology, Nutrition, and Metabolism · doi:10.1139/apnm-2023-0243 · Cited by 17
The role of fiber in modulating plant protein-induced metabolic responses
Partanen, M., Luhio, P., Gómez-Gallego, C., & Kolehmainen, M. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2392149 · Cited by 16
Nutrition policy: developing scientific recommendations for food-based dietary guidelines for older adults living independently in Ireland
Lyons, O. C., Flynn, M. A. T., Corish, C. A., Gibney, E. R., Kerr, M. A., McKenna, M. J., McNulty, H., McSorley, E. M., Nugent, A. P., O'Brien, C., et al. (2022) · Proceedings of The Nutrition Society · doi:10.1017/s0029665122001008 · Cited by 17
Variation in Protein Origin and Utilization: Research and Clinical Application
Paddon‐Jones, D., Coss‐Bu, J. A., Morris, C. R., Phillips, S. M., & Wernerman, J. (2017) · Nutrition in Clinical Practice · doi:10.1177/0884533617691244 · Cited by 16
Hemp seed as an emerging source of nutritious functional ingredients
Hossain, L., Whitney, K. L., & Şimşek, Ş. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2534839 · Cited by 18
Estimating cropland requirements for global food system scenario modeling
Smith, N. W., Fletcher, A. J., Millard, P., Hill, J. P., & McNabb, W. C. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2022.1063419 · Cited by 13
Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins
Dridi, C., Millette, M., Aguilar‐Uscanga, B. R., Salmieri, S., Allahdad, Z., & Lacroix, M. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03043-y · Cited by 14
Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach
Mitacek, R. M., Marks, M. D., Kerr, N., Gallaher, D. D., & Ismail, B. (2023) · Journal of the American Oil Chemists Society · doi:10.1002/aocs.12733 · Cited by 13
Physicochemical, microbiological and nutritional quality of fermented cricket (Acheta domesticus) paste
Kittibunchakul, S., Whanmek, K., & Santivarangkna, C. (2023) · LWT · doi:10.1016/j.lwt.2023.115444 · Cited by 13
In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context
Krul, E. S., Sá, A. G. A., Goldberg, E. M., & House, J. D. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1390146 · Cited by 15
Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives
Zeinatulina, A., Tanilas, K., Ehala-Aleksejev, K., Viiard, E., & Kriščiunaite, T. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100545 · Cited by 13
Brief Research Report: Estimation of the Protein Digestibility-Corrected Amino Acid Score of Defatted Walnuts
Lackey, K. A., & Fleming, S. A. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.702857 · Cited by 15
Assessing the Role of Cattle in Sustainable Food Systems
Layman, D. K. (2018) · Nutrition Today · doi:10.1097/nt.0000000000000286 · Cited by 13
Nutrition for Master Athletes: Is There a Need for Specific Recommendations?
Louis, J. B., Vercruyssen, F., Dupuy, O., & Bernard, T. (2019) · Journal of Aging and Physical Activity · doi:10.1123/japa.2019-0190 · Cited by 15
Toward harmonizing protein data in food composition databases: evaluating perspectives, methods and implications
Pferdmenges, L. E., Colombani, P. C., Carlsen, M. H., Pajari, A., Poulsen, A., Dias, M. D. G., Møller, A., Lisciani, S., Wüst, M., Bonsmann, S. S. G., et al. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2503461 · Cited by 13
Optimization of Protein Quality of Plant-Based Foods Through Digitalized Product Development
Conzuelo, Z. R., Robyr, R., & Kopf-Bolanz, K. A. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.902565 · Cited by 12
Pea Peptide Supplementation in Conjunction With Resistance Exercise Promotes Gains in Muscle Mass and Strength
Jia, S., Wu, Q., Wang, S., Kan, J., Zhang, Z., Zhang, X., Zhang, X., Li, J., Xu, W., Du, J., et al. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.878229 · Cited by 12
Determination of Indispensable Amino Acid Digestibility of the Red Kidney Bean in Humans Using a Dual Stable Isotope Tracer Method
Thomas, D. J., Riley, C. K., Devi, S., Kurpad, A. V., Preston, T., Francis, R., Chambers, B., Brown, O., & Badaloo, A. V. (2023) · Journal of Nutrition · doi:10.1016/j.tjnut.2023.07.008 · Cited by 12
Relationship of a Special Acidified Milk Protein Drink with Cognitive Performance: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study in Healthy Young Adults
Saito, Y., Murata, N., Noma, T., Itoh, H., Kayano, M., Nakamura, K., & Urashima, T. (2018) · Nutrients · doi:10.3390/nu10050574 · Cited by 13
The in vivo and in vitro protein quality of three hemp protein sources
Nosworthy, M. G., Franczyk, A. J., Neufeld, J., & House, J. D. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3652 · Cited by 10
Strategies to overcome nutritional and technological limitations of pulse proteins
Aghababaei, F., Mcclements, D., & Hadidi, M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100624 · Cited by 11
Digestion of Food Ingredients and Food Using an In Vitro Model Integrating Intestinal Mucosal Enzymes
Garcia‐Campayo, V., Han, S., Vercauteren, R., & Franck, A. E. (2018) · Food and Nutrition Sciences · doi:10.4236/fns.2018.96055 · Cited by 11
Plasma Albumin Redox State Is Responsive to the Amino Acid Balance of Dietary Proteins in Rats Fed a Low Protein Diet
Wada, Y., Xijier, Seto, N., Komatsu, Y., Tsuda, M., Kitamura, Y., Izumi, H., Shimizu, T., & Takeda, Y. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00012 · Cited by 11
Advances in Testing for Adulteration and Authenticity of Dairy Products
Abernethy, G. A., Bendall, J. G., & Holroyd, S. E. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100220-9.00017-5 · Cited by 11
Maternal low-quality protein diet exerts sex-specific effects on plasma amino acid profile and alters hepatic expression of methyltransferases in adult rat offspring
Akyol, A., Çetin, A. K., Güleç, A., Daşgın, H., Ayaz, A., & Onbaşılar, İ. (2018) · Journal of Developmental Origins of Health and Disease · doi:10.1017/s2040174418000132 · Cited by 11
Composition and essential nutrients of cyanobacterium meal produced from spirulina (Arthrospira platensis) fermented by yeast on small-scale
Prasetyo, A., Khaerunnisa, I., Volkandari, S. D., Yano, A. A., Shidiq, F., Haryanto, B., Fitrianto, N. A., Hanim, C., & Sugiharto, S. (2024) · Case Studies in Chemical and Environmental Engineering · doi:10.1016/j.cscee.2024.100940 · Cited by 10
Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet
Messina, M. J., & Messina, V. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70039 · Cited by 9
Protein quality in ready‐to‐use supplementary foods for moderate wasting
Roediger, R., Stein, H. H., Callaghan‐Gillespie, M., Blackman, J. K., Kohlmann, K., Maleta, K. M., & MANARY, M. J. (2020) · Maternal and Child Nutrition · doi:10.1111/mcn.13019 · Cited by 10
Post-Exercise Muscle Protein Synthesis in Rats after Ingestion of Acidified Bovine Milk Compared with Skim Milk
Nakayama, K., Kanda, A., Tagawa, R., Sanbongi, C., Ikegami, S., & Itoh, H. (2017) · Nutrients · doi:10.3390/nu9101071 · Cited by 10
Health and functional advantages of cheese containing soy protein and soybean-derived casein
Messina, M. J., & Messina, V. (2024) · Frontiers in Plant Science · doi:10.3389/fpls.2024.1407506 · Cited by 9
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum
Park, S., Kim, T., Lee, S.-Y., Lee, S., & Kim, P. (2024) · CyTA - Journal of Food · doi:10.1080/19476337.2024.2410859 · Cited by 10
Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages
Giles, H., Bull, S. P., Lignou, S., Gallagher, J. A., Faka, M., Rodríguez‐García, J., & Methven, L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110778 · Cited by 9
Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties
Dadi, F., Taha, A., Queiroz, L. S., Silva, N. F. N., Altay, İ., Kominami, Y., Marie, R., Feyissa, A. H., Sloth, J. J., Petersen, H. O., et al. (2025) · Foods · doi:10.3390/foods14091634 · Cited by 9
Exploring bioactive compounds and biological functions of underutilized legumes: Advancing the development of ideal plant-based milks
Mehany, T., Olawoye, B. T., & Popoola-Akinola, O. O. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.05.010 · Cited by 9
Minimal processed infant formula vs. conventional shows comparable protein quality and increased postprandial plasma amino acid kinetics in rats
Calvez, J., Blais, A., Deglaire, A., Gaudichon, C., Blachier, F., & Davila, A.-M. (2023) · British Journal of Nutrition · doi:10.1017/s0007114523002696 · Cited by 9
Do gluten peptides stimulate weight gain in humans?
Brouns, F. J. P. H., & Shewry, P. R. (2022) · Nutrition Bulletin · doi:10.1111/nbu.12558 · Cited by 9
Composition of Raw and Processed Dry Beans and Other Pulses
Azarpazhooh, E., & Ahmed, J. (2021) · doi:10.1002/9781119776802.ch6 · Cited by 9
The Etiology of Reduced Muscle Mass with Surgical and Pharmacological Weight Loss and the Identification of Potential Countermeasures
Faria, I. M. D. F., Samreen, S., McTaggart, L. S., Arentson‐Lantz, E. J., & Murton, A. J. (2024) · Nutrients · doi:10.3390/nu17010132 · Cited by 10
Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
Sadaf, N., Tuhanioglu, A., Ahmadzadeh, S., & Ubeyitogullari, A. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00856 · Cited by 7
In vitro human gastrointestinal digestibility and colonic fermentation of edible yeast-based protein: A comparative study with whey and casein
Caron, J., Tuppia, C. M., Machuron, F., Ghyselinck, J., Meulebroek, L. V., Munck, J. D., Doniol-Valcroze, N., Ding, C., Parent, E., Gastel, S., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116098 · Cited by 8
Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake
Messina, V., Guest, N. S., Duncan, A. M., Mangels, A. R., Norris, J., Ruscigno, M., Glenn, A. J., Wolfram, T., Marinangeli, C. P. F., & Messina, M. J. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1641234 · Cited by 9
Re-thinking water use in pig diets while accounting for food-feed competition
Misra, S., Upton, J., Manzanilla, E. G., O’Driscoll, K., Quinn, A. J., de Boer, I. J. M., & van Middelaar, C. E. (2022) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2022.135488 · Cited by 8
Dietary Intake Quality Is Affected by Knowledge and Dietary Intake Frequency among Pregnant Women in Muntinlupa, Philippines: A Cross-Sectional Study
Yamashita, T., Roces, R. E. D., Llave, C., Tuliao, M. T. R., Kamau, M. W., Yamada, C., Tanaka, Y., Shimazawa, K., Iwamoto, S., & Matsuo, H. (2021) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph182312306 · Cited by 9
The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties
Kumitch, H. M. (2019) · HARVEST (University of Saskatchewan) · Cited by 8
Perspective: Assuring the Quality of Protein in Infant Formula
Wallingford, J. C. (2023) · Advances in Nutrition · doi:10.1016/j.advnut.2023.04.008 · Cited by 7
The pig is an excellent model to determine amino acid digestibility of human foods and to generate data needed to meet human amino acid requirements
Stein, H. H. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1434430 · Cited by 7
Unveiling the microbiota-mediated impact of different dietary proteins on post-digestive processes: A simulated in vitro approach
Ma, X., Fan, M., Hannachi, K., Qian, H., Li, Y., & Li, Y. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115381 · Cited by 9
Arthrospira platensis as Protein-Rich Source for Human Nutrition
Braune, S., Jung, C. G. H., Küpper, J.-H., & Jung, F. (2025) · Life · doi:10.3390/life15121789 · Cited by 10
Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate
Khalesi, M., Cermeño, M., & Fitzgerald, R. J. (2023) · Journal of Functional Foods · doi:10.1016/j.jff.2023.105543 · Cited by 10
Les « dessous » du PD-CAAS et du DIAAS, deux critères en apparence simples de qualité nutritionnelle des protéines
Tessier, R., Calvez, J., & Gaudichon, C. (2021) · Cahiers de Nutrition et de Diététique · doi:10.1016/j.cnd.2021.02.002 · Cited by 11
Assessing Gluten-Free Soy Bread Quality and Amino Acid Content
Nakatani, T., & Tanaka, M. (2023) · Foods · doi:10.3390/foods12061195 · Cited by 7
Standardized ileal digestibility of amino acids differs among sources of bakery meal when fed to growing pigs
Stein, H. H., Adeola, O., Baidoo, S. K., Lindemann, M. D., Adedokun, S. A., Azain, M. J., Carter, S. D., Crenshaw, T. D., Dilger, R. N., Hill, G. M., et al. (2023) · Journal of Animal Science · doi:10.1093/jas/skad208 · Cited by 7
Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly
Duval, A., Sayd, T., Aubry, L., Ferreira, C., Ferraro, V., & Santé-Lhoutellier, V. (2020) · Foods · doi:10.3390/foods9101499 · Cited by 7
The stability of tryptophan, 5-methyl-tryptophan and α-methyl-tryptophan during NaOH hydrolysis of selected foods
Rutherfurd, S. M., Richardson, R. K., & Moughan, P. J. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.05.016 · Cited by 7
Self-citation
Are plant-based and omnivorous diets the same for muscle hypertrophy? A narrative review of possible challenges of plant-based diets in resistance-trained athletes
Ashtary‐Larky, D. (2025) · Nutrition · doi:10.1016/j.nut.2025.112742 · Cited by 7
The Evaluation of Yeast Protein Quality as a New and Sustainable Source of Dietary Protein
Qiao, K., Zhou, X., Sun, B., Liang, L., & Zhang, Y. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c06807 · Cited by 6
Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt
Wang, Q., Zhang, X.-Y., Li, Y., Xiang, H.-Y., Tao, W.-B., Wu, J.-F., Fan, J.-P., Xi, H., Wang, L., Hou, J.-C., et al. (2026) · Foods · doi:10.3390/foods15040699 · Cited by 6
Dairy and Growth, Latest Findings, and Lessons Learned
Clark, D. C. (2016) · Food and Nutrition Bulletin · doi:10.1177/0379572116629242 · Cited by 6
Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé
Chevalier, D., Debeuf, C., Joubrel, G., Kocken, M., & Planchenault, N. (2016) · OCL · doi:10.1051/ocl/2016025 · Cited by 6
Perceptions and knowledge of protein in dairy and plant‐based alternatives among stakeholders in the US marketplace
Schlepphorst, K. I., Clark, B. E., Pope, L., Donahue, R., & Belarmino, E. H. (2023) · Nutrition Bulletin · doi:10.1111/nbu.12628 · Cited by 6
Carboidratos não digeríveis como alternativa para melhorar a qualidade tecnológica e nutricional de produtos cárneos e potencial aplicação em hambúrguer de peixe
Miranda, A. V. S., & Schmiele, M. M. (2020) · Research Society and Development · doi:10.33448/rsd-v9i11.10490 · Cited by 6
Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase
Khalesi, M., & Fitzgerald, R. J. (2021) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2021.128068 · Cited by 6
Cereal Proteins: Potential Health Applications and Allergenicities
Bleakley, S. (2018) · doi:10.1002/9781119385332.ch4 · Cited by 6
Evaluation of in vitro methodology to determine protein digestibility and quality of plant-based proteins
Franczyk, A. J. (2018) · Mspace (University of Manitoba) · Cited by 6
Pig True Ileal Digestible Amino Acid Contents of Individual Ingredients are Additive in Mixed Meals and Allow Accurate Predictions of Digestible Indispensable Amino Acid Score Values
Stroebinger, N., Hodgkinson, S. M., & Moughan, P. J. (2024) · Journal of Nutrition · doi:10.1016/j.tjnut.2024.09.020 · Cited by 19
Self-citation
The digestible indispensable amino acid score (DIAAS) in eggs and egg-containing breakfast meals is greater than in toast breads or hash browns served without eggs
Fanelli, N. S., Martins, J. C. F. R., & Stein, H. H. (2024) · Journal of Nutritional Science · doi:10.1017/jns.2024.71 · Cited by 6
Perspective: Milk and Dairy Provide Affordable High-Quality Protein and Merit Inclusion in the Protein Foods Group
Drewnowski, A. (2024) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2024.104539 · Cited by 6
In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs
Gómez-Marín, C., Fanelli, N. S., Miralles, B., Stein, H. H., & Recio, I. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101311 · Cited by 7
The composition and nutritional quality of biorefined lucerne protein depend on precipitation method
Stødkilde, L., Ingerslev, A. K., Ambye‐Jensen, M., & Jensen, S. K. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13226 · Cited by 5
Caecal digestibility as an approximation of ileal protein digestibility evaluation in rats
Guillin, F. M., Gaudichon, C., Guérin‐Deremaux, L., Lefranc‐Millot, C., Khodorova, N., Besançon, S., & Calvez, J. (2023) · Journal of Nutritional Science · doi:10.1017/jns.2023.3 · Cited by 5
Protein Quality of South African Potatoes to Inform Dietary Choices
Muller, C. J., Pretorius, B., & Schönfeldt, H. C. (2022) · Potato Research · doi:10.1007/s11540-021-09538-5 · Cited by 5
Continuous oral stable isotope ingestion to measure whole-body protein turnover
Hirsch, K. R., Church, D. D., Wolfe, R. R., & Ferrando, A. A. (2022) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2022.03.017 · Cited by 5

Authors: Rutherfurd, S. M., Fanning, A. C., Miller, B. J., & Moughan, P. J.
Affiliations: Riddet Institute (NZ)
Fonterra (New Zealand) (NZ)
Corresponding author: Rutherfurd, Shane M
ORCID: Fanning, Aaron C
Moughan, Paul J
Venue: The Journal of Nutrition
Publisher: Elsevier BV
Published: 2015-02
Volume: 145
Issue: 2
Pages: 372-379
ISSN: 0022-3166 (ISSN-L)
DOI: 10.3945/jn.114.195438
OpenAlex: W2171412593
Cited by: 433
References: 21
Citations by year: 2026: 47 · 2025: 37 · 2024: 51 · 2023: 38 · 2022: 47 · 2021: 59 · 2020: 40 · 2019: 45 · 2018: 21 · 2017: 27 · 2016: 18 · 2015: 3
FWCI: 22.92
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 2922 d)
Locations: Journal of Nutrition (publishedVersion)
PubMed (publishedVersion)
Funders: New Zealand Government
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Health Sciences › Nursing › Nutrition and Dietetics › Muscle metabolism and nutrition
Keywords: protein quality, PDCAAS, DIAAS, amino acid digestibility, truncation, dietary protein source, whey protein isolate, soy protein isolate, milk protein concentrate, pea protein concentrate, rice protein concentrate, casein, growing rats
MeSH terms: Amino Acids, Amino Acids, Essential, Animals, Edible Grain, Zea mays, Cross-Sectional Studies, Dietary Proteins, Digestion, Feces, Food Analysis, Ileum, Fabaceae, Male, Milk, Nitrogen, Oryza, Triticum, Rats, Sprague-Dawley, Rats

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks